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Dark Chocolate Brownies with Peppermint Whipped Cream

servings: 12
Dark Chocolate Brownies with Peppermint Whipped Cream

prep time

15

total time

40

ingredients

8

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Dark Chocolate Brownies with Peppermint Whipped Cream

servings: 12
INGREDIENTS:
ingredients

Brownies:

  • 1 package (18.2 ounces) dark chocolate fudge brownie mix
  • Water, oil, and egg(s) called for by the brownie mix

Topping:

  • 1 cup Hood Heavy Cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon pure peppermint extract
  • 16 round red and white peppermint candies, crushed (or mini candy canes)
DIRECTIONS:
directions
Preheat oven to 350˚F. Grease a 12-cup muffin pan.

In a medium mixing bowl, prepare brownies according to package directions.

Place the mixing bowl and the beaters of an electric mixer in the refrigerator.

Spoon the batter into the muffin pan. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

Cool brownies in the pan on a wire rack for 15 minutes. Remove from muffin pan and cool completely.

Just before serving, remove the chilled bowl and beaters from the refrigerator. Place the cream, confectioners' sugar, and peppermint extract in the bowl. Beat on high speed just until stiff peaks form.

Top each brownie with 2 to 3 tablespoons whipped cream. Garnish with crushed peppermint candy.
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